Classic Butterscotch Drops Recipes

AUTHENTIC BUTTERSCOTCH CANDY

Steps:

• Cut a strip of non-stick foil to the same width as the bottom of an 8" or 9" baking dish. Line the pan, making sure the edges of the foil extend up and over opposite sides of the pan. Don't worry about the unlined sides.
• Spray the whole shebang very well with pan spray, especially the unlined sides. Set aside on a heat-proof surface.
• In a medium saucepan, melt the butter over medium-low heat.
• Stir in the sugar, molasses and salt.
• When the mixture is good and liquidy, increase the heat to medium to medium-high, and bring to a boil, stirring occasionally.
• Cook the candy to 250F and then pour into your prepared pan.
• Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.
• Remove to a cutting board sprayed with pan spray, and cut into whatever shapes you want. This will make about 64-81 pieces of butterscotch, depending on how you cut them. Or it might only make four pieces, but I wouldn't advise that.
• Store, covered, in the fridge.

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

BUTTERSCOTCH DROP COOKIES

Steps:

• Cream sugar and butter.
• Beat eggs, milk and vanilla into mixture.
• Add nuts.
• Sift remaining ingredients together and blend into mixture.
• Drop by teaspoonfuls on lightly greased cookie sheet (I highly recommend a non-stick cookie sheet).
• Bake at 350 degrees for 8 to 12 minutes, until golden.
• Cool on wire rack.
• Optionally you can add chocolate chips - 6 ounce package.

BUTTERSCOTCH CANDY

Steps:

• Generously butter a 10x15 inch baking pan (with sides).
• In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.

BUTTERSCOTCH HARD CANDY

Steps:

• Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.